Recipes
DELILAH'S 7 CHEESE MAC AND CHEESE
Delilah's 7 Cheese Mac And Cheese
Post a Review
Add to Recipe Box
PrintCATEGORIES
INGREDIENTS
- 2 pounds elbow macaroni
- 12 eggs
- 1 cup cubed Velveeta cheese
- 1/2 pound (2 sticks) butter, melted
- 6 cups half-and-half, divided
- 4 cups grated sharp yellow Cheddar, divided
- 2 cups grated extra-sharp white Cheddar
- 1 1/2 cups grated mozzarella
- 1 cup grated Asiago
- 1 cup grated Gruyere
- 1 cup grated Monterey Jack
- 1 cup grated Muenster
- 1/8 teaspoon salt
- 1 tablespoon black pepper
DIRECTIONS
Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.
Whisk the eggs in a large bowl until frothy.
Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.
Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.
Serve hot.
RECIPE BACKSTORY
RECIPE REVIEWS
Hi - For the past two months I have had an addiction to mac & cheese. Just ask anyone I've had dinner with. If it's on the menu, I have to order it. I was starting to suffer from mac and cheese burn out, but this recipe might bring me back to the dark side... ;) Thanks for posting!
Thanks for the comment. I have made this dish several times, and used different cheeses. I've also varied the amounts of cheese, since it can be quite expensive. It is always wonderful, none the less.
MEDIA
TELL ME MORE
LATEST RECIPES
